BLT Tacos
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound thick-cut bacon
- 1pint cherry tomatoes, quartered (mixed colors are pretty here)
- 1small jalapeño, seeded or not, finely chopped
- 2tablespoons cilantro, chopped
- 1½teaspoons fresh lime juice, plus more to taste
- Kosher salt, to taste
- ½cup mayonnaise
- 1½teaspoons Cholula or other hot sauce, or to taste, plus more for serving
- 8(6-inch) corn or flour tortillas
- Romaine lettuce leaves, torn into bite-size pieces
- 1avocado, sliced (optional)
Nutritional analysis per serving (4 servings)
861 calories; 73 grams fat; 19 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 22 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 21 grams protein; 1102 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Lay bacon in an even layer on a rimmed baking sheet, and bake until browned and crisp, 15 to 20 minutes. Transfer to a paper towel-lined plate and let cool.
- Step 2
While bacon is cooking, toss together tomatoes, jalapeño, cilantro, lime juice and a large pinch of salt in a medium bowl. Taste and add more lime juice and salt, if needed.
- Step 3
In a small bowl, whisk together mayonnaise and hot sauce.
- Step 4
Lay a clean kitchen towel in a medium bowl. Using the open flame from a stovetop gas burner (or in a skillet placed on an electric burner), warm and lightly char tortillas, 30 seconds to 1 minute per side. Transfer warmed tortillas to a towel-lined bowl, and cover with towel to keep warm while you finish remaining tortillas.
- Step 5
Serve, letting people make their own tacos by layering bacon, salsa, lettuce, spicy mayonnaise and avocado, if using, on tortillas. Top with more hot sauce, if desired.
Private Notes
Comments
Slight variation to the rimmed baking sheet, place parchment paper in the bottom of the sheet and place a cookie rack on top with the bacon on the rack. It cooks the bacon on all sides, the grease is trapped in the sheet below and the parchment paper removes the need to scour the sheet. The grease does not get on your oven, just the cookie sheet.. Enjoy
If you are feeling like this might be a little too much bacon try using a 50/50 blend of bacon and fish. Broiled snapper is very good, it works well with all the other taco fillings. Once the bacon is done and the oven is still hot set to broil and the fish will be flaky in a few short minutes.
Try 2 chipotle chilis from a can of chipotle in adobo sauce in the mayonaise instead.
These are delicious and refreshing with the romaine and cherry tomatoes. I left out the cilantro, but otherwise followed the recipe as written. Next time I will try chopping the cooked bacon into smaller pieces to make it neater to eat. A good summer recipe when tomatoes are at their peak.
We intended to make these as written, but couldn’t help thinking that instead of avocado, why not use Roberto Santibañez’s guacamole recipe? And then instead of mayo, why not try the burnt scallion crema recipe we spotted here? Oh, and while we’re at it, let’s fry the tortillas lightly in butter! And now we have a whole new favorite for Taco Tuesday. (We may have also added the tiniest sprinkle of tajin, which seems to give everything a special sparkle.) Delicious!
Every time I tell my husband that we’re having these for dinner, he grins and says, “mmmm.” However, I don’t use Romaine lettuce. Instead, I chop some green cabbage for good crunch. My stacking method is mao first, then bacon, next salsa, then cabbage, then avocado. I toast flour tortillas over the open flame on my stove.